Pull-apart chipotle and coffee pork mole

Put the ancho chillies and raisins in a bowl and cover with boiling water. Leave to soak for 30 minutes while you get the rest of the sauce ready.

Fry 300g of the tomatoes whole in a heavy-bottomed frying pan, using tongs to turn them when the skins begin to blacken and blister. When each tomato is charred all over and softening, transfer to a food processor.

Add 1 tbsp of the vegetable oil to the pan and repeat the process with the onion slices and garlic cloves, adding them to the food processor when done. Tip the peanuts, and sesame, cumin and coriander seeds into the pan, and toast for a few minutes until the sesame seeds have browned. Tip this mixture into the food processor along with the chipotle paste, the drained ancho chillies and raisins, and some seasoning. Whizz until you have a smooth sauce.

Heat the oven to 160C/fan 140C/gas 3. Wipe the frying pan clean, then add the final tablespoon of oil along with the pork joint and brown the meat all over.

Put the joint into a large, lidded casserole. Pour the mole sauce all over the pork, followed by the coffee and stock. Bring to a simmer, put on the lid and cook in the oven for 3 hours or until the meat is tender enough to pull apart with forks. If not, return to the oven in 30-minute slots until ready.

Remove the joint to a serving dish and simmer the sauce over a medium heat until thick, then season. Use forks to shred the pork into chunks. Pour the sauce all over the meat and scatter over the extra sesame seeds. Finely dice the remaining tomatoes and serve these alongside with handfuls of coriander and plenty of warm tortillas.